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Carol: Thankful:  Don is home from hospital.  I found him unconscious with head outside on the floor and the rest was in the shower.  At the same moment, one son was walking through the front door to visit.  Two fire trucks came racing in and they took over After Dec 29 2021 10:01pm

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Hearty Sweet Potato Curry

Started by Marilyn, March 04, 2005, 08:29:10 PM

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Hearty Caribbean Sweet Potato Curry

For the vegetarian Use Tofu instead of Pork.

¾ lb pork tenderloin, trimmed and cut into ½-inch cubes (or use boneless, skinless chicken breast or tofu)
3 tsp. curry powder
1 tsp. salt
2 tsp. canola or olive oil
1 large onion, chopped
3 cloves garlic, minced
¼ tsp. red pepper flakes, or 2 jalapeno peppers, seeded and minced
2 large or three medium sweet potatoes, scrubbed and cut into ¾-inch chunks
1 – 14 ½-oz. can reduced sodium, fat free chicken broth
1 – 14 ½-oz. can diced tomatoes, undrained
freshly ground black pepper to taste

1. In a medium bowl, toss pork (chicken or tofu) with 1 tsp. curry powder and salt.

2. In a Dutch oven, heat 1 tsp. oil over high heat. Add meat or tofu and cook, stirring often, until browned on all sides, about 5 minutes. Transfer to a plate.

3. Reduce heat to medium-low and add remaining 1 tsp. oil to pot.  Add onion, garlic and pepper(s); cook, stirring, until softened, 2-3 minutes. Stir in remaining 2 tsp. curry powder and cook for 1 minute more.

4. Add sweet potatoes, chicken broth and tomatoes and their juices and bring to a simmer.  Cover and cook until sweet potatoes are tender and sauce has thickened, about 20 minutes.

5. Add reserved pork and cook until heated through, about 1 minute. Adjust seasoning with salt and pepper.

Serves 6, with 250 calories per serving, 4 g. fat, 35 mg chol., 675 mg. Sodium, 6 g fiber, and 40 g carb. 
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